A delightful recipe for juicy and flavorful pork chops marinated in a citrus brine and grilled to perfection.
Combine the cold water, kosher salt, and granulated sugar in a large sealable bag or bowl.
Ensure the salt and sugar are fully dissolved for an even brine.
Slice the fresh orange in half, squeeze the juice into the brine, and add the orange halves to the mixture.
Rolling the orange on the counter before slicing helps release more juice.
Place the pork chops into the brine, ensuring they are fully submerged. Seal the bag or cover the bowl and refrigerate for 1-2 hours.
Turn the pork chops occasionally to ensure even marination.
Preheat the grill to medium-high heat. Remove the pork chops from the brine and pat them dry with paper towels.
Drying the pork chops helps achieve a nice sear on the grill.
Grill the pork chops for 5-8 minutes on each side, or until they reach an internal temperature of 145°F (63°C).
Avoid pressing down on the pork chops while grilling to retain their juices.
Serve the pork chops hot, optionally garnished with fresh herbs or a squeeze of additional citrus juice.
Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
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